Chicken in Riesling

Ingredients for Chicken in Riesling

• 1 whole chicken (about 1.6kg), backbone discarded and chicken cut French style into 8 pieces 1 tablespoon vegetable oil

• 3 tablespoons unsalted butter, divided

• 4 medium leeks (white and pale green parts only), finely chopped (300g )

• 2 tablespoons finely chopped shallot

• 4 medium carrots, halved diagonally

• 240ml dry white wine (preferably Alsatian Riesling)

• 675g small (2-inch) red potatoes

• 2 tablespoons finely chopped flat-leaf parsley

• 1/2 cup crème fraîche or double cream

• Fresh lemon juice to taste

Preheat oven to 350F with rack in middle.

Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoons pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.

Meanwhile, wash leeks and pat dry.

Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoons salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.

While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.

Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

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